Delicious Fondant Potatoes

Delicious Fondant potatoes

What I think about potatoes: - Potatoes are good source of Fibre, potassium, and vitamin content. Potatoes are good for heart health and body. They are very cheap and easy to grow.
Potatoes are help to reduce inflammation and constipation. Potatoes are containing less calories and more protein.
Potatoes are full of Iron, calcium and Zinc which is good to maintain bone and strength. It is very common food in every country. In India people use potatoes in every vegetable such as carrot, peas, beans and cauliflower. It also use in the snacks such as samosa chaat , potato balls, aloo tikki and  potato patties.
Fondant potatoes originated in France country. It is a method of preparing potatoes that traditionally involves cutting them into cylinders browning the ends and them slowly roasting them in butter and stock. Fondant potatoes are severing with pork and veggies. In the fondant potatoes are 180 calories per portion which means it falls into our daily light category.

Preparation time: - 8 minutes
Cooking time: - 40mintues
3 large whole russet potatoes
2 tablespoons vegetable oil
Salt according to taste
Black pepper according to taste
3 tablespoons butter
4 spring thyme, plus more for garnish
½ cup chicken stock or more as needed to cook out potatoes

1.Preheat oven to 425 degree F, cut off ends of russet potatoes on end, and peel potatoes from top to bottom with sharp knife to make each potato into a uniform cylinder, cut each cylinder in half crosswise to make potato cylinders about 2 inches long.
Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides, pat dry with paper towels, place a heavy oven-proof skillet over high heat. Pour in oil, heat oil until it shimmers slightly.
Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 7minutes.Season with salt and black pepper.
Flip the potatoes onto the opposite ends, As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme springs to skillet.
Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and from turns from white to a pale tan colour. Pour chicken stock into skillet.
Transfer skillet to preheat oven and cook until potatoes are tender and creamy inside, about 30mintues. If potatoes are not tender, add ¼ cup more stock and cook 10 more minutes.
Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme springs. Let cool about 5 minutes before serving.